Melt butter and stir in the cheese. Add the cream and milk. Heat thoroughly,
but do not bring to a boil. Add the parsley and pepper. Pour over pasta and toss. I add a little minced garlic to the melted
butter as I put garlic in most everything.

Put butter in top of double boiler. When butter is melted, add flour to form a
roux, then add wine, buttermilk and mustard. Stir until mixture comes to desired consistency. If sauce is too thick, add a
little milk (or water). Season to taste.

( 6 ) Mama's Arby's Sauces: Sauces And Marinades:
1 Cup
ketchup 2 Teaspoons water
1/4 Teaspoon garlic powder 1/4 Teaspoon
onion powder 1/4 Teaspoon pepper
1/4 Teaspoon salt 1/2 Teaspoon
tabasco pepper sauceCombine all the ingredients in a small saucepan and cook over medium heat, stirring constantly, until
the sauce begins to boil, 5 to 10 minutes. 2. Remove the sauce from the heat. Cover and allow to cool. 3. Pour into a covered
container for storage in your refrigerator. Keeps for a month or two. Makes 1 cup. Although the beef sandwiches from Arby's
would be very hard to duplicate since they are made from specially processed beef hunks, thinly sliced, this fast food chain's
barbecue sauce can be cloned easily. Now you can whip up this slightly tangy sauce to put on your own homemade sandwich creations,
even barbecued ribs or chicken.

( 8 ) Avocado Seafood Sauce:
2
avocados ripe 1
lemon juice of 1 clove garlic minced
1 cup sour cream
salt to taste
freshly ground black pepper -- to taste 3 tablespoons chives
mincedPeel, pit and mash the avocados with the lemon juice and garlic. Stir in the sour cream slowly. Add salt and pepper
to taste. 2. For a cold sauce, stir in the chives. Fold with crab meat or lobster meat for a great salad or serve alongside
cold salmon. For a warm sauce, heat gently in a double boiler until hot but do not allow to boil. Stir in the chives and serve.
This sauce is excellent for salmon, shrimp, crab or lobster.

( 25 ) Chile Verde the Basic Green Chili Sauce: 2 tablespoons oil 1/2 small
onion chopped 1 large garlic clove chopped
2 tablespoons flour 1/4 teaspoon
cumin ground 1/4 teaspoon black pepper 1 1/2 cups
chicken broth 1 cup anaheim calif. or poblano
chilies, roasted peeled and seeded
or 1 cup canned green chilies chopped (8 ounces)
1/4 teaspoon oregano 1/2 teaspoon salt 2
teaspoons jalapenos (optional), choppedHeat the oil in a 1 or 2 quart saucepan over medium heat. Add the onion
and garlic, cover and cook over low heat for about 5 minutes to wilt the onions. Check halfway through to make sure they are
not browning. Raise the heat to medium again, stir in the flour, cumin and black pepper, and cook stirring, for 2 minutes
to cook the rawness out of the flour. The onions will tend to ball up into clumps, but that does not matter. When the onion-flour
mixture just begins to color, remove pan from heat and gradually pour in the broth, stiring constantly to prevent lumps. Add
all the remaining ingredients. Return pan to heat and bring to the boiling point, then cover and simmer over low heat for
30 minutes stirring occasionally. The finished sauce should be thick enough to nap a spoon. The basic sauce is now ready to
use or to store in the refrigerator. It keeps well for a week or so, but a skin will form on the cooled sauce, and when cold
it will almost solidly congeal. All can be made right again by reheating the sauce as you need it. This chile verde is warming
but not nearly so hot as almost every native New Mexican likes it. For a hotter suace, add the optional chopped jalapenos
at the same time as the mild chilies go in. The upper limit to how hot chile verde can be has yet to be determined, but I
am nearly positive that no one is reputed to make their entirely with jalapenos.

( 26 ) Coney Dog Sauce 1:

1 pound ground beef1 large white onion diced fine1/4 cup
barbecue sauce1/4 cup tomato sauce2 tablespoons chili powder1/2 teaspoon cumin1/2 teaspoon ground black pepper1/2
clove garlic, minced fine1. In frying pan, brown meat until no longer red. Break up into very small pieces. Skim
off most of the fat. 2. Add onions and garlic, cook until onions are transparent. Add other ingredients and simmer
while stirring. 3. May add a little water if sauce too thick when cooking but the finished sauce should be almost
dry. 4. Taste sauce. Chili pungency should be present but not too hot. The finished sauce needs to have a bit of
a bite but mostly flavor to meld with the mustard, onions and grilled hot dog.

( 31 ) Cream Sauce: 1 cup unsalted
butter 8 ounces bread flour
4 quarts milk 1 onion
1 clove 1 bay
leaf kosher salt nutmeg white
pepper 8 ounces heavy creamHeat
butter in a large skillet, over a low flame add the flour and whisk to make a white roux remove from heat to cool slightly
scald the milk in a saucepan, over a medium flame remove from heat gradually beat the scalded milk into the roux place over
a medium flame heat and stir to a boil, reduce flame to maintain a simmer impale the bay leaf to the onion with the clove
add to the sauce simmer for 15-30 minutes, stirring often add hot cream season very lightly with salt, nutmeg, and white pepper
strain through a chinois top with melted butter to keep a skin from forming keep warm in a bain marie serve hot or warm.